Pepper sauce for steaks

Pepper sauce for steaks is THE sauce that pepper lovers like.

You can also make the pepper sauce hotter with additional black pepper or some chilli.

Ingredients

150 g shallots
1 clove of garlic
20 g butter
300 ml roast stock
50 ml port wine
2 tbsp balsamic vinegar
250 g cooking cream
2 tbsp soy sauce
2 tsp potato starch – mix with 2 tbsp water
20 g green pepper
Salt

Peel and roughly chop the shallots and garlic. Sauté in a slim, tall saucepan with a little butter.

Add the stock, port, balsamic vinegar and cream and bring to the boil. Then reduce the heat and simmer for 5 min.

Remove from the heat and puree finely with a stand mixer.

Coarsely crush the green pepper, add and bring to the boil briefly.

Mix the potato starch with 2 tbsp water and add. Boil gently for 1 – 2 min and remove from the heat.

Season to taste with soy sauce and salt.

Fill in portions and freeze or use immediately.

Tip:

On the grill

When preparing the steaks, it is advisable to add them to the sauce for 10 minutes and leave them to marinate in the oven. Then pour the sauce over the meat when serving.

In the pan

Simply remove the steaks from the pan after frying, leave to stand in the oven for 10 minutes and mix the pepper sauce with the gravy during this time.

Please send any questions or suggestions to: wirtz@lecker-wirtz.de

Enjoy your cooking!

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